On a long country drive this past fall, Kerri & Ashlee Cooper, lovers of all things in soup, decided to combine forces in the kitchen. Ashlee, an heirloom garlic farmer put her bountiful harvest on the chopping block. Kerri, a holistic nutritionist and whole foods caterer, poured in her perfected, high-gelatin chicken bone broth. In a whirlwind of flavour, “To Cure What Ails”, their signature roasted garlic and chicken stock soup was born. Visitors to the Evergreen Brickworks farmer’s market were introduced to a both delicious and healing dinner offering.

Inspired by their success, the Coopers decided to embark on a garlic-inspired menu for the Rusholme Park Supper Club at the Depanneur. While garlic is often the backbone of most meals, this menu will highlight some creative ways the Stinking Rose can be featured.

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Homegrown Sprout Caesar Salad with Caramelized Garlic, Panko Crusted Poached Quail Egg, Garlic Oil Croutons & Raw Garlic Dressing
‘13 Cloves’ Roasted Garlic & Chicken Broth Soup with Fried Garlic Chips

88 Clove Lamb & Cardamom Pot Pie
Baby Vegetable Skewer with ‘Alchemy Pickles’ Pickled Garlic

Grapefruit and Campari Sorbet with Candied Garlic & Cashew Brittle
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$40 +HST
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